Preparation time is 10minutes
Cook time is 1hours 15minutes
Total time is 1hours 25minutes
Serve is for 6 people
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Difficulty level: 1 out of 4
8 Ingredients
- 2tablespoons butter
- 2 leeks, sliced
- 3 cloves garlic, peeled and minced
- 1/4 bunch thyme, about 3 sprigs
- 1 1/4 cup milk
- 1 1/4 cup cream
- 500grams celeriac, peeled and thinly sliced
- 75grams gruyere cheese, grated
Nutrition per serving
1200kJ / 287Cal
1200 Kilojoules or 287 Calories
14% of daily energy intake*
Protein
8.6grams
Fat
20.5grams
Carbs
13.7grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This rich and creamy celeriac and leek gratin is an indulgent side dish with a difference, you won't believe it doesn't contain potatoes.
Method
Step 1 of 2
Pre-heat the oven to 160°C/140°C fan-forced. Melt the butter in a large pan and cook the leeks, garlic and thyme for 15 minutes, stirring occasionally, until soft. Add the milk and cream, bring to the boil, remove from the heat and leave to cool slightly. Remove the thyme sprigs and discard.
Step 2 of 2
Tip some of the leek mix into the base of a baking dish, top with a layer of celeriac slices and repeat until you have used up all the leek mix and celeriac. Top with grated gruyere and bake for 1 hour, until golden and bubbling.
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